Out & About Summer 2018

FOOD & DRINK - FOOD NEWS

HERE IT COMES Sun, sun, sun,

Now the sun is really beginning to shine – we hope – HILARY SCOTT has some ideas for easy al fresco dining and where to go if you simply want to lap it up while someone else cooks A s al fresco fever takes over and we dust down the barbecue and hone up on our salads, here is an easily-thrown together three-course meal that will impress your friends and neighbours Starter: Feta marinated in oil You can make this a few days before or even the night before – eight hours is the minimum it should marinate for. Mains : steak sandwich done whichever way takes your fancy

It’s a very flexible recipe so use what herbs you like. Simply take a block of feta cheese and cut into cubes. Put into a sterilised jar then add herbs. Use sturdy herbs rather than soft – so fresh rosemary, marjoram and thyme, for example. You can add the softer herbs like mint and basil if you want, just before serving. Grated lemon zest works well with any herbs, simply add before the oil. You can also add peppercorns, chilli flakes or fennel seeds. Now top up with good olive oil. Serve in the jar or in a dish with fresh crusty bread or pitta and you can put out dishes of olives, onion and chopped tomatoes. Watermelon mixed with the feta makes a wonderful salad. The feta will keep for a few weeks in the fridge if you don’t finish it.

Nigel Slater English food writer, journalist and broadcaster. He loves a steak sandwich with sautéed potatoes or chips. He takes: 4 x 6-ounce strip steaks 2 garlic cloves 1 stick (100g) unsalted butter, at room temperature 1 cup coarsely chopped flat-leaf parsley 2tbsp fresh lemon juice 2tsp Dijon mustard 2 baguettes or 4 ciabatta rolls He grills the steaks over a moderately high heat for about 2 minutes each side for medium-rare then rests them for 5 minutes. He makes a mustard butter with the garlic, lemon juice, 4tbsp of the butter and parsley. He halves the baguettes lengthwise and cuts them in half. He warms the bread in the grill pan and spreads the baguettes with the mustard butter. He thinly slices the meat and lays the slices in the baguettes. He brushes the meat with the remaining butter and serves.

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